Frozen stability of fish protein isolate under various storage conditions

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Thawornchinsombut, Supawan ^a   Park, Jae W ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Alkali treated protein isolates; Cryoprotectant; DSC; Frozen storage; Surface hydrophobicity

Indexed keywords

EID: 33646377204     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15622.x     Document Type: Article

References (45)

1. Akahane T. 1982. Freeze denaturation of fish muscle proteins [DPhil thesis]. Tokyo: Sophia Univ.
2. Alizadeh-Pasdar N, Li-Chan ECY. 2000. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescence probes. J Agric Food Chem 48:328-34.
3. Ang JF, Hultin HO. 1989. Denaturation of cod myosin during freezing after modification with formaldehyde. J Food Sci 54:814-8.
4. Arakawa T, Timasheff SN. 1982. Stabilization of protein structure by sugars. Biochemistry 21:6545-52.
5. Badii F, Howell NK. 2002. A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage. J Sci Food Agric 82(1):87-97.
6. Badii F, Howell NK. 2003. Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry. J Agric Food Chem 51:1440-6.
7. Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248-54.
8. Buttkus H. 1970. Accelerated denaturation of myosin in frozen solution. J Food Sci 35:558-62.
9. Careche M, Li-Chan ECY. 1997. Structural changes in cod myosin after modification with formaldehyde or frozen storage. J Food Sci 62:717-23.
10. Choi YJ, Park JW. 2002. Acid-aided protein recovery from enzyme-rich pacific whiting. J Food Sci 67:2962-7.
11. Cofrades S, Careche M, Carballo J, Francisco Jimenez C. 1996. Freezing and frozen storage of actomyosin from different species. Z Lebensm Unters Forsch 203:316-9.
12. Damodaran S. 1996. Amino acids, peptides, and proteins. In: Fennema OR, editor. Food chemistry. 3rd ed. New York: Marcel Dekker, Inc. p 321-429.
13. Davies JR, Ledward DA, Bardsley RG, Poulter RG. 1994. Species dependence of fish myosin stability to heat and frozen storage. Int J Food Sci Technol 29:287-301.
14. Del Mazo ML, Huidobro A, Torrejon P, Tejada M, Careche M. 1994. Role of formaldehyde in formation of natural actomyosin aggregates in Hake during frozen storage. Z Lebensm Unters Forsch 198:459-64.
15. Esturk O. 2003. Characterization of theological properties and thermal stability of fish myofibrillar proteins. [DPhil dissertation]. Corvallis, Ore.: O regon State Univ.
16. Haard NF. 1992. Biochemical reactions in fish muscle during frozen storage. In: Bligh EG, editor. Seafood science and technology. Cornwall, U.K.: Fishing News Books, p 176-209.
17. Hamada M, Ishizaki S, Nagai T. 1994. Variation of SH content and kamaboko-gel forming ability of shark muscle protein by electrolysis. J Shimonoseki Univ Fish 42:131-5.
18. Hastings RI, Rodger GW, Park R, Matthews AD, Anderson EM. 1985. Differential scanning calorimetry of fish muscle: The effect of processing and species variation. J Food Sci 50:503-6, 510.
19. Howell BK, Matthews AD, Donnelly AP. 1991. Thermal stability of fish myofibrils: a differential scanning calorimetric study. Int J Food Sci Technol 26:283-95.
20. Kim YS. 2002. Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions [MSci thesis]. Corvallis, Oreg.: Oregon State Univ.
21. Kim YS, Park JW, Choi YJ. 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. Fisheries Sci 69:1231-9.
22. Kristinsson HG, Hultin HO. 2003a. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding. J Agric Food Chem 51:7187-96.
23. Kristinsson HG, Hultin HO. 2003b. Effect of low and high pH treatment on the functional properties of cod muscle proteins. J Food Sci 68:917tu:-22.
24. LeBlanc EL, LeBlanc RI. 1989. Separation of cod (Gadus morhua) fillet proteins by electrophoresis and HPLC after various frozen storage treatments. J Food Sci 54:827-34.
25. LeBlanc EL, LeBlanc RJ. 1992. Determination of hydrophobicity and reactive groups in proteins of cod (Gadus morhua) muscle during frozen storage. Food Chem 43:3-11.
26. Lee CM. 1984. Surimi process technology. Food Technol 38(11):69-80.
27. Lim HK, Haard NF. 1984. Protein insolubilization in frozen Greenland halibut (Reinhardtius hippoglossoides). J Food Biochem 8:163-87.
28. MacDonald GA, Lanier TC. 1991. Carbohydrates as cryoprotectants for meats and surimi. Food Technol 45(3):151-9.
29. Mackie IM. 1993. The effects of freezing on fish proteins. Food Rev Int 9:575-610.
30. Matsumoto JJ. 1980. Chemical deterioration of muscle proteins during frozen storage. In: Whitaker JR, Fujimoto M, editors. Chemical deterioration of proteins. ACS Symposium Series 123. Washington, D.C.: American Chemical Society.
31. Matsumoto JJ, Noguchi SF. 1992, Cryostabilization of protein in surimi. In: Lanier TC, Lee CM, editors. Surimi technology. New York: Marcel Dekker Inc. p 357-88.
32. Monahan FJ, German JB, Kinsella, JE. 1995. Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins. J Agric Food Chem 43:46-52.
33. Niwa E, Kohda S, Kanoh S, Nakayama T. 1986. Exposure of hydrophobic amino acid residues from actomyosin on freezing. Reconfirmation by fluorometry. Bull Jpn Soc Sci Fish 52:1039-42.
34. Ogawa M, Ehara T, Tamiya T, Tsuchiya T. 1993. Thermal stability of fish myosin. Comp Biochem Physiol B: Comp Biochem 106:517-21.
35. Park JW, Lanier TC, Green DP. 1988. Cryoprotective effects of sugar, polyols and/or phosphate on Alaska pollock surimi. J Food Sci 53:1-3.
36. Riddles PW, Blakeley RL, Zerner B. 1979. Ellman's reagent: 5,5′-dithiobis(2-nitrobenzoic acid)-a reexamination. Anal Biochem 94:75-81.
37. Sultanbawa Y, Li-Chan ECY. 2001. Structural changes in actomyosin and surimi from ling cod (Ophiodon elongates) during frozen storage in the absence and presence of cryoprotectants. J Agric Food Chem 49:4716-25.
38. Sych J, Lacroix C, Adambounou LT, Castaigne F. 1990. Cryoprotective effects of lactitol, paltinit, and polydextrose on cod surimi proteins during frozen storage. J Food Sci 55:356-60.
39. Takayoshi K. 1977. Relation between the quality of frozen surimi (fish paste) from Alaska pollack and various sugar content. Hokusuishi Geppo 34(5):11-6.
40. Tejada M, Careche M, Torrejon P, Mazo MLd, Solas MT, Garcia ML, Barba C. 1996. Protein extracts and aggregates forming in minced cod (Gadus morhua) during frozen storage. J Agric Food Chem 44:3308-14.
41. Thawornchinsombut S. 2004. Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions [DPhil dissertation]. Corvallis, Oreg.: Oregon State Univ.
42. Thawornchinsombut S, Park JW. 2004. Role of pH in solubility and conformational changes of Pacific whiting muscle proteins. J Food Biochem 28:135-54.
43. Wright DJ, Wilding P. 1984. Differential scanning calorimetric study of muscle and its proteins: myosin and its subfragments [rabbit]. J Sci Food Agric 35:357-72.
44. Yongsawatdigul J, Park JW. 2004. Effects of alkaline and acid solubilization on gelation characteristics of Rockfish muscle proteins. J Food Sci 69:449-505.
45. Yoon KS, Lee CM. 1990. Cryoprotectant effects in surimi and surimi/mince-based extruded products. J Food Sci 55:1210-6.